Heavy cream, alone or in conjunction with oil, can be added to vinegar and mustard, producing a vinaigrette that is excellent with delicately flavored salads.
Author: James Peterson
Crab is an old favorite of mine. This dish has such fresh clean flavors, and is best eaten with fresh crusty bread and a glass of chilled white wine.
Author: James Tanner
Author: Colin Cowie
Author: Molly McCarty
Author: Michael Lomonaco
Author: Beatriz Llamas
Author: Lucia Luhan
Author: Engin Akin
Author: Frank Stitt
Author: Rozanne Gold
Author: Thomas Keller
Rich egg noodles are combined with the best of the summer harvest in a dish that requires some chopping but very little cooking. Serve it with the simplest salad.
The deep flavors in this lush and hearty dish are too good for anyone to pass up. Vegetarians can substitute water for the chicken broth and still enjoy the succulent, melt-in-your-mouth eggplant.
Author: Judy Rodgers
Author: Shula Udoff
Author: Molly Stevens
Author: Robert McGrath
Author: Cara Brunetti Hillyard
Author: Melissa Clark
Made with fresh herbs, garlic, lemon, and warm spices, this Moroccan chermoula sauce makes a great marinade and finishing sauce for grilled steak and seafood.
Author: Pam Anderson
Author: Janet Fletcher
Author: Ruth A. Matson
Author: Patricia Wells
Author: Lisa Mayfield